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6. Mise-En-Place
- Put In Place i.e preparation before starting to cook or before serving
- A mixture of fat and flour used as a base for a sauce
- A bundle of herbs
- items offered separately to the main dish e.g vegetables or sauces
7. Roux
- To concentrate a liquid by boiling or simmering
- A bundle of herbs
- A mixture of fat and flour used as a base for a sauce
- To cook with a flame, by 'burning' away alcohol e.g crepe suzette
8. Brulee
- In a pastry case eg: salmon en croute
- A container of water used to keep foods hot without the fear of burning or to cook delicate foods
- Burned, e.g burned cream/creme brulee
- Items offered separately to the dish, e.g vegetables and sauces
9. Julienne
- A meat dish usually served as a main course
- A bundle of herbs
- Thin, matchstick sized strips of vegtables
- A container of water used to keep foods hot without the fear of burning or to cook delicate foods
10. Bouquet Garni
- A meat dish usually served as a main course
- A bundle of herbs
- Put In Place i.e preparation before starting to cook or before serving
- Burned, e.g burned cream/creme brulee
11. Croutons
- To toss in fat
- Cubes of toasted or fried bread
- To cook with a flame, by 'burning' away alcohol e.g crepe suzette
- Literally means 'To The Tooth' i.e. firm to bite
12. Marinade
- Firm to bite
- In a pastry case eg: salmon en croute
- A richly spiced liquid used to give flavour to and help tenderise the meat and fish
- Cubes of toasted or fried bread
13. Bain-Marie
- To concentrate a liquid by boiling or simmering
- A bundle of herbs
- A container of water used to keep foods hot without the fear of burning or to cook delicate foods
- Cubes of toasted or fried bread
14. Al Dente
- To cook with a flame, by 'burning' away alcohol e.g crepe suzette
- Literally means 'To The Tooth' i.e. firm to bite
- Sprinkled with cheese or breadcrumbs
- To toss in fat
15. Flambe
- Cubes of toasted or fried bread
- To cook with a flame, by 'burning' away alcohol e.g crepe suzette
- Literally means 'To The Tooth' i.e. firm to bite
- In a pastry case eg: salmon en croute
16. Accompaniments
- Sauce made of fruit or vegetable Puree
- items offered separately to the main dish e.g vegetables or sauces
- Firm to bite
- Thin, matchstick sized strips of vegtables
17. Au Gratin
- A smooth mixture made from foods passed through a sieve or liquidised in a food processor
- Sprinkled with cheese or breadcrumbs and browned under a grill
- A mixture of fat and flour used as a base for a sauce
- A savoury decoration for food, trimmings served with a main item
18. Garnish
- A savoury decoration for food, trimmings served with a main item
- Sprinkled with cheese or breadcrumbs and browned under a grill
- To concentrate a liquid by boiling or simmering
- Items offered separately to the dish, e.g vegetables and sauces
19. Entree
- In a pastry case eg: salmon en croute
- A meat dish usually served as a main course
- A bundle of herbs
- A mixture of fat and flour used as a base for a sauce